A beautiful balance of sweet, tart, and creamy—crisp red pear slices, jewel-like pomegranate arils, and tangy Gorgonzola on a bed of peppery greens, all brought together with a honey-balsamic dressing.
Origin Red Pear, Pomegranate, and Gorgonzola Salad
Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.
Why You’ll Love This Recipe
Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.
Alos Read : Green Goddess Salad
Red Pear, Pomegranate, and Gorgonzola Salad
4
servings30
minutes40
minutes300
kcalIngredients
4 cups mixed greens (arugula, baby spinach, or spring mix)
2 ripe red pears (Bosc or Anjou), cored and thinly sliced
1 cup pomegranate arils
½ cup crumbled Gorgonzola or blue cheese
¼ cup toasted pecans or walnuts
3 tbsp extra-virgin olive oil
1½ tbsp balsamic vinegar (or apple cider vinegar)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
- Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
- Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
- Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.
Notes
- Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
- Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
- Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
- Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.
